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Moist Triple Chocolate Zucchini Bread Recipe with Espresso Swirl

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A rich and moist zucchini bread featuring a triple chocolate blend and a subtle espresso swirl that adds depth without overpowering the flavors. Perfect for a comforting treat with a grown-up twist.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 ¾ cups all-purpose flour (220 grams)
  • ½ cup unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar (150 grams)
  • ¼ cup packed brown sugar (50 grams)
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons espresso or strong brewed coffee, cooled
  • 2 ounces bittersweet chocolate (about 55 grams), melted
  • ½ cup semi-sweet or dark chocolate chips (90 grams)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy, about 2-3 minutes.
  5. Gently melt the bittersweet chocolate in a double boiler or microwave and let it cool slightly. Stir it into the wet ingredients until fully combined.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula. Stop once no streaks of flour remain; do not overmix.
  7. Fold in the grated zucchini and chocolate chips gently.
  8. Prepare the espresso swirl by brewing 2 tablespoons of espresso or strong coffee and letting it cool. Spoon half the batter into the loaf pan, drizzle half the espresso over it, then repeat with the remaining batter and espresso. Use a knife or skewer to swirl the espresso through the batter carefully, creating a marbled effect.
  9. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter. Tent with foil if the top browns too fast.
  10. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze zucchini dry to avoid sogginess. Use room temperature eggs for smoother batter. Swirl espresso gently to create marbled effect without blending completely. If batter is too thick, add a splash of milk or coffee. Melt chocolate gently to avoid cooking eggs.

Nutrition

Keywords: zucchini bread, triple chocolate, espresso swirl, chocolate zucchini bread, quick bread, moist bread, chocolate dessert, coffee flavor

Find it online: https://oracooks.com/moist-triple-chocolate-zucchini-bread-recipe-with-espresso-swirl-easy-and-delicious/